If dry and crumbly, add a bit more water, Mix until dough is soft and pliable and no dry flour is left and the dough keeps it shape without puddling. 1/4 teaspoon vitamin C powder. This has inspired us (well mainly Ryan) to start making bread at home. Cover the bowl loosely with a damp towel or with Saran Wrap and place it in a warm (75 to 85 degree F) draft free place until it has doubled in size (approximately 45 minutes to 1 hour), Punch down dough, knead for 1 minute, cover and let rise again until double (approximately 45 minutes), Punch down a second time and then divide the dough in half. Mmmmm… tasty bread. Change ), You are commenting using your Google account. The seed was sent to Glasgow and from there a friend of David's sent him a sample in 1842. Do it again on the other side, and again two more times. 1/3 Cup melted butter I will definitely have to do a bread tasting sometime. 2 pkgs dry yeast It involves time and commitment but the results are well worth the effort. All the flour varieties I have purchased from our Ontario Mennonite community taste sweeter and nuttier, and the bread I make always rises beautifully. Place loaves in a warm place and allow loaves to rise to the top of the pans. I had miss read the recipe and didn’t account for one of the rises.  The bread turned out great though and when we repeated the effort the following week, I  had my timing worked out. Cool 5 minutes. And she made me put it on Facebook. Your email address will not be published. 2/3 cup ground flax meal. Bake for 20 minutes with steam. Still, it looked divine, and I was anxious to get home and try our tasty new find, with a healthy serving of cheese and a cup of tea too, of course. Required fields are marked *. The top is the bread made with the red fife flour. RECIPE. (approximately 45 minutes). Cliff’s formula and timeline for Fol Épi’s 50% whole wheat bread . The original recipe was by Christina Jessie. ( Log Out /  Into pan of bread machine, place in order: water, honey, molasses, salt, butter, red fife flour, white bread flour and yeast. Definitely pick up some Camas County Mill flour too! I have to venture to country markets or find them by chance at a local store, as I did this weekend. After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on low speed. 4 cups organic whole wheat flour. Sorry, your blog cannot share posts by email. Red fife and spelt, that is! Artisan bakers who are now using Red Fife making their own signature baked goods using its flour. Heritage Red Fife Wheat - The revival of Red Fife in the Canadian food scene is helping bring variety and farmer identification to food crops. The strain of wheat used to make the flour, the type of flour, and the bread making process will all determine the taste. My organic red fife wheat is from Howick Community Farmers. That’s three for me, and maybe I’ll needle the hubs into posting as well. This will create the golden crust, Remove from oven after 15 minutes and carefully, with a spatula, lift dough from dutch oven and place on a cooling rack, Let fully cool a minimum of 1 hour before slicing. The loaves should sound hollow when tapped. I am going to try this bread this week! ( Log Out /  Place dough in a greased metal bowl, turning the dough over to grease top. This week's bake is a side by side comparison of the two heirloom varieties of wheat Red Fife and Turkey Red. They didn’t call it “red fife wheat” just “red fife”, and so I figured this was possibly a different type of grain all together. Step 3: Add Ingredients to the Mixing Bowl. It grows 3-5 feet depending on fertility. The crust has a great flaky/chewy consistency while remaining soft. 1/4 cup gluten flour. Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). Hoping Brooke will win some flour, make the bread, and let me eat some! The whole wheat element in this loaf is whole grain Red Fife flour. Heirloom Red Fife Wheat Berries Available sizes – 5 & 50 lb bags, or 35 lbs in 5 gal bucket. We do not want a wet soggy dough. The top of the dough will crest about an inch above the edges of the pan. This method is recommended for all whole grain breads to achieve “the full potential of flavor trapped in whole grain.” The procedure followed closely the epoxy method Peter Reinhart uses in Whole Grain Bread. 2 tsp salt The main ingredient was “red fife”. Lemon blueberry Cake (and giveaway winner), Everyone Else Buys It But I Make It (How To). Specialty stores, fortunately, are starting to carry red fife and so it is easier to obtain. You would use it exactly as you would whole wheat, its taste is just superior. I am not a fan of whole wheat, but I am a huge advocate of red fife. 1 tbsp kosher salt. Bread made with this old but not ancient grain tastes exactly like old… Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, Add oil, honey, gluten, salt, and 6 cups of whole wheat flour. It is a spring planted wheat in colder climates, but can be grown as either a spring or fall wheat in moderate climates. Change ). It was excellent, and I highly recommend trying it out! Our flour comes from heritage Red Fife wheat, a hard spring wheat, high in protein (gluten) and lower in starch. NOTE: We are temporarily not allowed to call this product “certified organic”.Just prior to the COVID-19 crisis, Breadtopia moved to a new facility and now, due to health safety concerns, all organic certification inspections have been put on hold in our area. Your email address will not be published. To cooled honey mixture, beat 393 grams of red fife milled at home flour with electric mixer on low, scraping until moistened. Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve. For this recipe, you’ll need 6 C of fresh flour. I quickly skimmed over the ingredient list and purchased it out of curiosity. Red Fife Heritage Wheat Bread Adam T 2008 December 21 This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery . After about about 5 minutes, once the yeast has softened, incorporate the butter and 4 cups of the flour, one cup at a time using your bread hook mixer attachment on … Put in to the fridge for a minimum of 3 hours, but overnight is best, 2 hours before you want to bake, take the dough out the fridge, In a proofing basket or a large plate, line with parchment paper, long enough that you can lift the dough with it. 3 ½ -4 cups Red Fife flour. Beat in remaining 196.5 remaining red fife flour, and dissolved yeast, vital wheat … Enter your email address to follow this blog and receive notifications of new posts by email. Mix until yeast dissolves, Let proof for 5 minutes before sifting in flour and salt, Using a spoon, mix dough until it comes together. I put it on FB and it’s pinned. I’ll try and see if I can find it. The bread looks amazing! Starting from 1 corner, fold dough. Dust the entire ball of dough with a good layer of flour, and place in to proofing basket or plate. If you have Red Fife, I'd recommend it, but if not, any whole wheat variety will also work very well. Punch down dough again and repeat the four fold. 8 Cups Red Fife Wheat Flour In large mixing bowl combine water, honey, and yeast. Do it again on the other side, and again two more times, Place dough back in bowl, folded seams down, Cover bowl and set aside to rise for 1 hr in a warm spot in the kitchen. Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. Cover the bowl with plastic wrap and let rest in a warm place for 12 to 14 Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread recipe. Heat the water until it is quite warm to the touch. And is a superior bread flour, which attributes to it being the favorite wheat of the baking and milling industry of the 1800’s. Set bread machine on Whole Wheat setting. There were standard country loaves, both whole wheat and white, and among them was a unique deep-golden boule. Notify me of follow-up comments by email. 1 to 2 cups organic whole wheat flour. This is important for making a good crust on the dough**. In large mixing bowl, combine 3½ cups flour, yeast, and salt; mix well. I recommend using red fife wheat, primarily because I’ve only tested it with that particular variety. I think it would be doable. Add the sunflower oil and … The flavour notes described on the Slow Food International site for the Red Fife bread is motivating! 1 tablespoon yeast. Post was not sent - check your email addresses! See more ideas about fife, flour recipes, recipes. 1 teaspoon salt. You can Google some ideas, Once oven is fully preheated, using oven mitts, carefully take dutch oven out of the oven and remove lid, Moving quickly, carefully grab both ends of the parchment paper to lift your dough up off the plate/proofing basket, and in to the dutch oven, Secure lid on, and place back in to the oven with oven mitts, Remove lid after 30 minutes, your dough will have risen but look pale, Bake for another 15 minutes without the lid. In large mixing bowl combine water, honey, and yeast. Change ), You are commenting using your Facebook account. It looked to be glowing next to the whole wheat and white ones, and I was genuinely intrigued to try it. Where you use whole wheat you can use red fife, and you will probably notice the difference. **You will need a dutch oven to do this recipe. Place a cloth or plastic sheet over top of the loaf, After an hour, preheat oven to 475’F and place the dutch oven with lid, in to preheating oven, While oven is preheating, lightly dust a bit more flour on top of the dough, With a dough blade or very sharp knife, score your bread. This bread is truly amazing. Red Fife has deeper, more complex flavors than common hard red winter wheats, and breads made with it bake up moister, with a cohesive crumb. A soaker was made of half the flour, water and salt which was left at room temperature. So that’s two more entries for our household. I discovered red fife a couple of years ago, when in a country-side cheese makers shop they were selling loaves from a local baker. ( Log Out /  I used whole grain Flourist Red Fife for the whole wheat percentage of this recipe, which added significant character to this already flavorful bread. Meanwhile, sift the flour into a bowl. Apr 2, 2013 - Explore Kendra Noble's board "Red Fife", followed by 124 people on Pinterest. Starting the bread after getting home from work fit in perfectly with sitting down to eat a wonderful dinner Kimmy had made, putting Little to bed, and enjoying some down time that evening. Sprinkle 1 cup of the remaining flour on a clean surface knead for 8 to 10 minutes till dough is smooth and elastic. It was delicious, moist, dense, fine, and I thought bold in nourishing whole wheat flavour. INSTRUCTIONS Freshly mill hard red wheat grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill. Red fife is a heritage variety of wheat that was the Canadian baking standard of wheat from 1860 to 1900. Shaping it into 2 loaves and place each loaf in a greased loaf plan. See more ideas about Recipes, Fife, Food. My first runs with it seemed to show that it was too weak to be the only flour in the bread - the dough would start breaking down around the time it… When “add ingredient” signal beeps, add millet, sunflower seeds, pumpkin seeds, sesame seeds and flaxseeds. Then, remove the steaming pans from inside the oven (or remove the lid to your Dutch oven) and bake for an additional 30-35 minutes, or … Now I’m commenting. We got to try it the first time Nathan made it and it was delicious. I’ve used half white flour and half Red Fife and I’ve used 100% … Often referred to as Faith Red Fife (and also the oldest Canadian wheat), it has a different flavor compared to modern wheat, that of honey overtones and nuttiness. In to proofing basket or plate add ingredient ” signal beeps, add yeast and let eat! Was left at room temperature white, and salt which was left at room temperature be pulled and over! Specialty stores, fortunately, are starting to carry red fife is a heritage variety wheat... 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